Unlock the Flavor of the Mediterranean with Homemade Preserved Lemons
Preserved lemons are a staple ingredient in many Mediterranean dishes, adding a tangy, salty flavor that elevates any recipe. From vinaigrettes to tagines, these lemons are a game-changer. But why buy them when you can make your own at home?
Choosing the Right Lemons
When selecting lemons, look for ones without wax on the outside. Organic lemons are usually unwaxed, but if you can only find conventional lemons, a quick rinse under hot water will remove any wax.
Gathering Your Equipment
You’ll need a few simple tools to get started: a resealable quart jar, a band, and a new lid. A wide-mouth canning jar is ideal for this recipe.
The Process Begins
Start by soaking your lemons in cold water overnight, weighing them down with a plate or plastic bag filled with water. This step is crucial, so don’t skip it!
Preparing the Lemons
The next day, drain and dry the lemons with a towel. Then, bring a large pot of water to a boil and sterilize your jar, band, and lid. Remove them from the pot and let them cool.
The Magic Happens
Working over a medium bowl, make 4 equally spaced lengthwise slits in each lemon, starting about 1/2 inch below the stem and ending about 1/2 inch above the base. Squeeze each lemon gently from top to bottom, then sprinkle the interior with salt, making sure it gets into the center.
Layering the Lemons
Add the salt-spice mixture to the bowl and stir to combine. Drop some of the mixture into the jar, then add the lemons one at a time, compacting each with a wooden spoon until it releases its juice and is packed very tightly. Alternate layers of the salt-spice mixture and lemons, adding all of the mixture and stopping when you reach the shoulder of the jar.
Fermentation Time
Seal the jar and place it in a warm, bright spot. For the first week, shake the jar daily and carefully open it over the sink to let out any excess gas. After the first week, the fermentation will slow, and you’ll only need to shake and “burp” the jar once every 7 days.
The Wait is Worth It
After about a month, the liquid will clear, and the lemons will be ready to use. They’ll keep for up to 2 months in the refrigerator, adding a burst of flavor to any dish. So why wait? Start making your own preserved lemons today and unlock the flavors of the Mediterranean!
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